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La Cocina Mexicana
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Book Synopsis La Cocina Mexicana by : Marilyn Tausend
Download or read book La Cocina Mexicana written by Marilyn Tausend and published by Univ of California Press. This book was released on 2012-10-22 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Collects recipes from the different cultures of Mexico and celebrates their many differences and variations, from poblano chiles in Mexico City to marinated steamed fish in Oaxaca and Mayan-inspired roasted pork.
Book Synopsis Comida Mexicana by : Rosa Cienfuegos
Download or read book Comida Mexicana written by Rosa Cienfuegos and published by Rizzoli Publications. This book was released on 2020-09-29 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mexican street food is one of the world's most diverse and delicious cuisines--dive in with this beautifully packaged book. Mexican food might seem easy to imitate. But a taco with soul? Now that's a different story. Many have wrestled with this ancient cuisine and its punch-in-the-face flavours. Most have failed. Thankfully, Comida Mexicana is the real deal. Rosa Cienfuegos travels the length and breadth of her homeland to bring you Mexico's most beloved snacks, tacos, tortas and tamales. From the vibrant streets of Mexico City, to tucked-away villages and tranquil coastal towns, each region and every family has their favorite dish and a story to tell. Discover them here. Ditch the imposters, eat like a true Mexican.
Book Synopsis Mexican Light/Cocina mexicana ligera by : Kris Rudolph
Download or read book Mexican Light/Cocina mexicana ligera written by Kris Rudolph and published by University of North Texas Press. This book was released on 2006 with total page 545 pages. Available in PDF, EPUB and Kindle. Book excerpt: Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties.
Book Synopsis La Cocina Mexicana by : Marilyn Tausend
Download or read book La Cocina Mexicana written by Marilyn Tausend and published by Univ of California Press. This book was released on 2012-10-22 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: After thirty years of leading culinary tours throughout Mexico, Marilyn Tausend teams up with Mexican chef and regional cooking authority Ricardo Muñoz Zurita to describe how the cultures of many profoundly different peoples combined to produce the unmistakable flavors of Mexican food. Weaving engrossing personal narrative with a broad selection of recipes, the authors show how the culinary heritage of indigenous groups, Europeans, and Africans coalesced into one of the world’s most celebrated cuisines. Cooks from a variety of cultures share recipes and stories that provide a glimpse into the preparation of both daily and festive foods. In a Maya village in Yucatán, cochinita de pibil is made with the native peccary instead of pig. In Mexico City, a savory chile poblano is wrapped in puff-pastry. On Oaxaca’s coast, families of African heritage share their way of cooking the local seafood. The book includes a range of recipes, from the delectably familiar to the intriguingly unusual.
Download or read book Mexican Cooking written by Roger Hicks and published by . This book was released on 2000 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: This title presents over 100 authentic recipes, representing the best of Mexican cooking, and an information text on Mexican culinary traditions, habits and tastes.
Book Synopsis Mexico by : Margarita Carrillo Arronte
Download or read book Mexico written by Margarita Carrillo Arronte and published by Phaidon Press. This book was released on 2014-10-27 with total page 704 pages. Available in PDF, EPUB and Kindle. Book excerpt: A New York Times Best Seller A Publishers Weekly Top Ten Cookbook (Fall 2014) "All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don’t have to – Margarita has done it for me!" – Eva Longoria The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook features an unprecedented 700 recipes from across the entire country, showcasing the rich diversity and flavors of Mexican cuisine. Author Margarita Carrillo Arronte has dedicated 30 years to researching, teaching, and cooking Mexican food, resulting in this impressive collection of Snacks and Street Food, Starters and Salads, Eggs, Soups, Fish, Meat, Vegetables, Accompaniments, Rice and Beans, Breads and Pastries, and Drinks and Desserts. Beautifully illustrated with 200 full‐color photographs, the book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, classic Salsa Ranchera, and the ultimate Pastel Tres Leches, each with notes on recipe origins, ingredients, and techniques, along with contributions from top chefs such as Enrique Olvera and Hugo Ortega.
Download or read book Oaxaca written by Bricia Lopez and published by Abrams. This book was released on 2019-10-22 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: A colorful celebration of Mexican cuisine from LA’s landmark Oaxacan restaurant—with recipes for moles, salsa, cocktails, family meals and more. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for twenty-five years. In this delightful introduction to Oaxacan cuisine, each dish articulates the Lopez family story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.
Book Synopsis Mexican Light/Cocina mexicana ligera by : Kris Rudolph
Download or read book Mexican Light/Cocina mexicana ligera written by Kris Rudolph and published by University of North Texas Press. This book was released on 2006 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: Did you know that Pre-Columbian Mexican cuisine was low in fat and high in fiber and vitamins? Based on corn, squash, tomatoes, beans, and lean meats, the everyday diet of the first Americans was remarkably close to the recommendations for healthy eating we hear about every day. Now for the first time, cooks can use the secrets of the Aztecs in today's kitchen, thanks to Kris Rudolph's thoroughly researched cookbook. And because cooks from both sides of the border will be eager to try these recipes, Rudolph presents the recipes and text in Spanish on facing pages. The book opens with a short introduction outlining the history of Mexican cooking, followed by an overview of healthy eating habits, a description of the most common ingredients, and a useful guide to planning for parties. The fifty recipes cover everything from appetizers to after-dinner refreshers and each includes the number of calories, amounts of total fat and saturated fat, grams of carbohydrates, and amount of fiber. Rudolph suggests low-fat and low-carbohydrate alternatives, as well as ways to vary the spiciness.
Book Synopsis Larousse Diccionario Enciclopédico de la Gastronomía Mexicana by : Ricardo Muñoz Zurita
Download or read book Larousse Diccionario Enciclopédico de la Gastronomía Mexicana written by Ricardo Muñoz Zurita and published by Ediciones Larousse (MX). This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The best reference and resource out there on Mexican cooking and cuisine, Larousse Diccionario Enciclopedico de la Gastronomia Mexican covers just about everything from A to Z in 648 pages. In it Ricardo defines ingredients, cooking styles and methods, the cooking in various regions, utensils, festivals, foodways and more. There are also lists of antojitos, moles, mushrooms, chiles fresh and dried in handy chart form that makes it easy to figure out where a dish originated, what the major components are and what it might be called in the various areas of Mexico. An updated new edition, that is beautiful, easy to use and enhanced with many color photos. This is a tremendous resource for serious students of Mexican cuisine. La mejor referencia y de los recursos que hay en la cocina y la gastronomía mexicana, Larousse Diccionario Enciclopédico de la Gastronomía Mexicana abarca casi todo, desde la A a la Z, en 648 páginas. En ella Ricardo define ingredientes, estilos de cocina y métodos, la cocción en varias regiones, los utensilios, las fiestas, costumbres alimenticias y mucho más. También hay listas de antojitos, lunares, champiñones, chiles frescos y secos en forma de tabla útil que hace que sea fácil de averiguar dónde se originó un plato, lo que los componentes principales son y lo que podría ser llamado en las diversas regiones de México. Una nueva edición actualizada, que es hermoso, fácil de usar y mejorado con muchas fotos en color. Este es un gran recurso para los estudiantes serios de la cocina mexicana.
Book Synopsis Cocina De La Familia by : Marilyn Tausend
Download or read book Cocina De La Familia written by Marilyn Tausend and published by Simon and Schuster. This book was released on 1999-12-17 with total page 416 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of more than two hundred treasured family recipes and the stories behind them, Cocina de la Familia is a celebration of Mexican-American home cooking, culture, and family values. For three years, Marilyn Tausend traveled across the United States and Mexico, talking to hundreds of Mexican and Mexican-American cooks. With the help of chef Miguel Ravago, Tausend tells the tale of these cooks, all of whom have adapted the family dishes and traditions they remember to accommodate a life considerably different from the lives of their parents and grandparents. In these pages you will find the real food eaten every day by Mexican-American families, whether they live in cities such as Los Angeles, the border towns of Texas, the farming communities of the Pacific Northwest, or the isolated villages of New Mexico. An Oregonian from Morelos, Mexico, balances sweet, earthy chiles with tart tomatillos for a tangy green salsa that is a perfect topping for Chipotle Crab Enchiladas or Huevos Rancheros. A Chicago woman from Guanajuato pairs light, spicy Chicken and Garbanzo Soup with quesadillas for a simple supper. A Los Angeles cook serves a dish of Chicken with Spicy Prune Sauce, the fire of the chiles tamed by Coca-Cola, and in Illinois a woman adds chocolate to the classic Mexican rice pudding. Now you can re-create the vibrant flavors and rustic textures of this remarkable cuisine in your own kitchen. Most of the recipes are quite simple, and the more complex dishes, like moles and tamales, can be made in stages. So take a savory expedition across borders and generations, and celebrate the spirit and flavor of the Mexican-American table with your own family.
Book Synopsis Los espacios de la cocina mexicana by : Margarita de Orellana
Download or read book Los espacios de la cocina mexicana written by Margarita de Orellana and published by . This book was released on 1997 with total page 140 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Que Vivan Los Tamales! by : Jeffrey M. Pilcher
Download or read book Que Vivan Los Tamales! written by Jeffrey M. Pilcher and published by UNM Press. This book was released on 1998 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Connections between what people eat and who they are--between cuisine and identity--reach deep into Mexican history, beginning with pre-Columbian inhabitants offering sacrifices of human flesh to maize gods in hope of securing plentiful crops. This cultural history of food in Mexico traces the influence of gender, race, and class on food preferences from Aztec times to the present and relates cuisine to the formation of national identity. The metate and mano, used by women for grinding corn and chiles since pre-Columbian times, remained essential to preparing such Mexican foods as tamales, tortillas, and mole poblano well into the twentieth century. Part of the ongoing effort by intellectuals and political leaders to Europeanize Mexico was an attempt to replace corn with wheat. But native foods and flavors persisted and became an essential part of indigenista ideology and what it meant to be authentically Mexican after 1940, when a growing urban middle class appropriated the popular native foods of the lower class and proclaimed them as national cuisine.
Download or read book Planet Taco written by Jeffrey M. Pilcher and published by Oxford University Press. This book was released on 2017-02-14 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: "In Planet Taco, Jeffrey Pilcher traces the historical origins and evolution of Mexico's national cuisine, explores its incarnation as a Mexican American fast-food, shows how surfers became global pioneers of Mexican food, and how Corona beer conquered the world. Pilcher is particularly enlightening on what the history of Mexican food reveals about the uneasy relationship between globalization and authenticity. The burritos and taco shells that many people think of as Mexican were actually created in the United States. But Pilcher argues that the contemporary struggle between globalization and national sovereignty to determine the authenticity of Mexican food goes back hundreds of years. During the nineteenth century, Mexicans searching for a national cuisine were torn between nostalgic "Creole" Hispanic dishes of the past and French haute cuisine, the global food of the day. Indigenous foods were scorned as unfit for civilized tables. Only when Mexican American dishes were appropriated by the fast food industry and carried around the world did Mexican elites rediscover the foods of the ancient Maya and Aztecs and embrace the indigenous roots of their national cuisine"--
Download or read book The Tacos of Texas written by Mando Rayo and published by University of Texas Press. This book was released on 2016-09-20 with total page 449 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rooted in tradición mexicana and infused with Texas food culture, tacos are some of Texans’ all-time favorite foods. In The Tacos of Texas, the taco journalists Mando Rayo and Jarod Neece take us on a muy sabroso taco tour around the state as they discover the traditions, recipes, stories, and personalities behind puffy tacos in San Antonio, trompo tacos in Dallas, breakfast tacos in Austin, carnitas tacos in El Paso, fish tacos in Corpus Christi, barbacoa in the Rio Grande Valley, and much more. Starting with the basics—tortillas, fillings, and salsas—and how to make, order, and eat tacos, the authors highlight ten taco cities/regions of Texas. For each place, they describe what makes the tacos distinctive, name their top five places to eat, and listen to the locals tell their taco stories. They hear from restaurant owners, taqueros, abuelitas, chefs, and patrons—both well-known and everyday folks—who talk about their local taco history and culture while sharing authentic recipes and recommendations for the best taco purveyors. Whether you can’t imagine a day without tacos or you’re just learning your way around the trailers, trucks, and taqueros that make tacos happen, The Tacos of Texas is the indispensable guidebook, cookbook, and testimonio.
Book Synopsis Deleites de la Cocina Mexicana by : María Luisa Urdaneta
Download or read book Deleites de la Cocina Mexicana written by María Luisa Urdaneta and published by . This book was released on 1996 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mexican food, Tex-Mex, Southwestern cuisine--call it what you will, the foods that originated in Mexico have become everyone's favorites. Yet as we dig into nachos and enchiladas, many people worry about the fats and calories that traditional Mexican food contains. This book proves that Mexican cooking can be both delicious and healthy. This bilingual cookbook provides over 200 recipes for some of the most popular Mexican dishes. Without sacrificing flavor, the authors have modified the recipes to increase complex carbohydrates and total dietary fiber, while decreasing saturated and total fats. These modifications make the recipes suitable for people with diabetes--and all those who want to reduce the fats and calories in their diet. Each recipe also includes a nutritional analysis of calories, fats, sodium, etc., and American Diabetic Association exchange rates.--From publisher description.
Book Synopsis Deleites de la Cocina Mexicana by : María Luisa Urdaneta
Download or read book Deleites de la Cocina Mexicana written by María Luisa Urdaneta and published by University of Texas Press. This book was released on 2010-07-05 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mexican food, Tex-Mex, Southwestern cuisine—call it what you will, the foods that originated in Mexico have become everyone's favorites. Yet as we dig into nachos and enchiladas, many people worry about the fats and calories that traditional Mexican food contains. Deleites de la Cocina Mexicana proves that Mexican cooking can be both delicious and healthy. In this bilingual cookbook, Maria Luisa Urdaneta and Daryl F. Kanter provide over 200 recipes for some of the most popular Mexican dishes-guacamole, frijoles, Spanish rice, chiles rellenos, chile con carne, chalupas, tacos, enchiladas, fajitas, menudo, tamales, and flan-to name only a few. Without sacrificing a bit of flavor, the authors have modified the recipes to increase complex carbohydrates and total dietary fiber, while decreasing saturated and total fats. These modifications make the recipes suitable for people with diabetes-and all those who want to reduce the fats and calories in their diet. Each recipe also includes a nutritional analysis of calories, fats, sodium, etc., and American Diabetic Association exchange rates. Because diabetes is a growing problem in the Mexican-American community, Deleites de la Cocina Mexicana is vital for all those who need to manage their diet without giving up the foods they love. Let it be your one-stop guide to cooking and eating guilt-free Mexican food.
Book Synopsis The Mexican Home Kitchen by : Mely Martínez
Download or read book The Mexican Home Kitchen written by Mely Martínez and published by Rock Point. This book was released on 2020-09-15 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bring the authentic flavors of Mexico into your kitchen with The Mexican Home Kitchen, featuring 85+ recipes for every meal and occasion.
